Crisp salad with chayote and orange

Chayote fruit are grown in warmer climates such as Mexico. They are mild in flavour with a crisp texture. Canola oil lets the vinaigrette’s lively taste come to the forefront.

150 cal Serves 4

Prep time 0h 10m

Cook time

Total time 0h 10m

Directions

Step 1

In small bowl, whisk together canola oil, orange juice, vinegar, sesame oil, honey, orange zest, ginger, mustard and pepper. Set aside.
Step 2

In large bowl, mix chayote, spinach, bell pepper, orange segments and onion.
Step 3

Pour vinaigrette over salad, toss and serve.